Soused herring is one of the oldest methods of preserving fish. Sousing is also known as pickling. We bought our soused herring at Whole Foods. Nicole toasted some rye bread and added the herring, shallots and dill.
Bone marrow is very easy to cook. Just sprinkle a little salt, pepper and garlic powder on the marrow. Then cook for 30 minutes at 425 degrees, or 45 minutes if your bones are frozen.
We spread ours on some crusty sour dough bread.